Ingredients
| 1 Cup |
soy sauce |
| 1/2 Cup |
honey |
| 1/2 Cup |
red wine vinegar |
| 1/2 Cup |
chicken broth |
| 1/2 Cup |
pineapple juice |
| 1 Teaspoon |
black pepper |
| 4 Teaspoon |
ground ginger |
| 4 Tablespoon |
Worcestershire sauce |
| 4 Drop |
Tabasco |
| 4 Tablespoon |
dry sherry |
| 2 Teaspoon |
sugar |
| 2 Teaspoon |
salt |
| 4 Teaspoon |
chopped garlic |
| 1 |
(5 pound) boned pork loin |
| |
pineapple rings |
Instructions
Combine all marinade ingredients in blender, adding the garlic last. Reserve 1/2 of the marinade and pour remaining marinade into a plastic bag and add pork. Marinate pork in the refrigerator for 4 hours. Cook pork slowly over charcoal, turning and basting with reserved marinade every 20 minutes until meat thermometer reaches 170 degrees. Let rest about 10 minutes before carving. While meat is resting, place pineapple rings on grill and baste with marinade.
